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Bovine bone is an animal‐origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein–hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed, ground, and transformed into bone matrix powder. The bone matrix was solubilized in acetic acid followed by lactic acid. The bone matrix was evaluated as a result of processing and solubilization by acids: ossein and hydroxyapatite percentages by nitrogen and ash content, mineral content, particle size distribution, Fourier‐transformation infrared spectroscopy, x‐ray diffraction, and scanning electron microscope. For the obtained residual extracts, pH and mineral content were evaluated. The solubilization by acids affected the ossein–hydroxyapatite physicochemical properties, and the bone matrix solubilized by acetic and lactic acid showed the preservation of the ossein alongside the loss of hydroxyapatite. The processing and the solubilization by acids were revealed to be a alternative to bone matrix demineralization and enabling the accessibility of bone COL I. Practical Application: Bovine bone is an abundant type I collagen source, but processing maneuvers and demineralization effect present limitations due to the rigidity of the structural components. Exploring methodologies to process and demineralize will allow type I collagen to be obtained from the bone source, and direct and amplify the potentialities in the chemical and food industries. The research focused on bone sources and collagen availability holds paramount significance, and promotes repurposing agribusiness residues and development of protein–base products. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high‐moisture extrusion. Layered structure or microstructure of meat analogs was observed by scanning electron microscope and confocal laser scanning microscope. Compared to the control (without CF), meat analogs with CF addition showed disorder layered microstructure, which was interconnected with smaller fibers. Rheological measurements (strain sweep and frequency sweep) show that the incorporation of CF resulted in meat analogs with softer texture. The moisture content of meat analogs increased significantly upon the addition of CF, which was also correlated with juiciness. Sensory evaluation and dynamic salt release results confirm that the saltiness of meat analogs with CF addition was enhanced due to the structural changes of phase‐separated structures, achieving salt reduction by 20% and showing a saltiness similar to the control sample. This research provides a novel approach to modulate the saltiness perception of meat analogs by modifying the phase separation of protein/polysaccharides. Practical Application: Citrus fiber is added to the plant protein matrix to prepare meat analogs with high moisture content and enhanced saltiness perception via modifying the phase separation of protein/polysaccharides. This work provided a potential target for the meat industry to produce the meat analogs with less salt intake. Further research can be conducted using modified fibrous or inner structure of meat analogs to improve its quality. [ABSTRACT FROM AUTHOR]

Effect of tea polyphenols (TP) on the quality of Chinese steamed bun (CSB) was investigated, while the interaction and action mechanism between TP and vital wheat gluten (VWG, constitutive proteins of flour) were further explored. With a low concentration (1%) of TP, CSB showed positive changes in quality, and the hardness of CSB decreased by 33.95%, while its specific volume, springiness, and resilience separately increased by 1.8%, 11.9%, and 5.5%, whereas the higher concentrations of TP (2% and 4%) caused an adverse impact. By observation of scanning electron microscope, VWG formed a fluffier structure with a low concentration of TP, while the structure deteriorated at high concentration of TP. In addition, the secondary and tertiary structures of VWG were both changed by TP. Along with the results of thermodynamic analysis (thermogravimetric and differential scanning calorimetry measurements), TP could induce the structural rearrangement of VWG. Further, a lower amidogen and sulfhydryl contents of VWG were obtained in TP groups, which illustrated that peptide and disulfide bonds of VWG were not possibly interrupted by TP. Instead, hydrophobic residues of VWG were bonded to form a more hydrophilic structure. Moreover, according to molecular docking results, epigallocatechin‐3‐gallate interacted tightly with VWG by hydrogen bonds and hydrophobic actions, and the action sites were mainly at hydrophobic and hydrophilic residues. All results suggested that the VWG structure was affected greatly by TP, and a low dose of TP might be potential to improve the quality of flour products. Practical Application: The physicochemical properties of gluten show the significant effects on the quality of flour products in food industry. In the present study, a low dose of tea polyphenols exhibited a strengthened effect on gluten, so as to ameliorate the texture of Chinese steamed bun (CSB) due to their tight interactions with gluten, while the color of CSB was changed to brown as tea polyphenols. All results suggested that a low dose of tea polyphenols could be potentially utilized to improve flour quality and enhance gluten strength in food industry. [ABSTRACT FROM AUTHOR]

In this work, we investigated the effects of sucrose (0%–30%, w/w) on the pasting properties, retrogradation, freeze–thaw stability, texture, and the possible interaction with corn starch–tamarind seed polysaccharide (CS–TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS–TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze–thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross‐link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch‐based products, such as glue pudding and other starch desserts. [ABSTRACT FROM AUTHOR]

Corn starch‐based hydrogels are safe and biodegradable polymers with a wide array of applications in food science. The aim of this study was to investigate the effects of starch and natural filler resistant starch type 2 (RS2) particles concentration on the textural properties of corn starch hydrogels. Native starch (NS) hydrogels of 8%, 10%, 12%, and 15% w/v were prepared; in each of these dispersions, part of the NS was substituted with RS2 to a concentration of 2% or 10%. NS hydrogels with the highest concentrations had the maximum hardness, cohesiveness, and gumminess values, whereas the addition of RS2 particles did not affect gel textural properties. Native and substituted RS2 hydrogels showed close similarities in their rheological and textural characteristics. Water‐holding capacity greatly decreased with increasing starch concentration, suggesting that the hydrogels with the highest NS concentration had the densest network as depicted by SEM micrographs. Subsequently, hardness, gumminess, and consistency coefficient were linearly correlated to starch concentration and storage time. Fluid release was exponentially dependent on starch concentration. The degree of crystallinity by X‐ray diffraction (XRD) indicated that by increasing starch concentration and substitution level, crystallinity increased. Consequently, NS concentration determined the textural properties of corn starch hydrogels. On the other hand, RS2 substitutions did not affect any of these parameters, indicating their potential role as inactive fillers with a beneficial effect on the maintenance of normal blood glucose levels. Therefore, the consistency of a food gel can be optimized by changing the ratio of inactive filler to starch gel matrix. [ABSTRACT FROM AUTHOR]

Chemical composition, granular morphology and pasting properties of native starch extracted from tubers of Plectranthus edulis were analyzed. Starch was extracted from tubers of 6 accessions collected from 4 different areas in Ethiopia. Particle size analysis (PSA) and cryo-scanning electron microscope (cryo-SEM) imaging were used to examine the granular morphology and visualize the starch paste, respectively. Pasting properties, water absorption, and gelation capacity were compared. A wide range was found for the amylose (14.2% to 23.9%), calcium (216 to 599), potassium (131 to 878), and phosphorus (1337 to 2090) contents (parts per million per dry matter). PSA showed a bimodal distribution containing small spherical (14.6 μm) and large ellipse-shaped (190.4 μm) granules. Major differences were found for the pasting with peak viscosities differing from 3184 to 7312 mPa⋅s. Starch from accessions Chencha and Inuka showed a difference in packing density as clearly seen through cryo-SEM image at 75% of the peak viscosity (PV), and the granular integrity was mainly responsible for the significant difference in their PV and breakdown. Principal component analysis revealed 2 distinct groups: native starch extracted from accessions at the Wolayta zone ( Inuka, Lofua, and Chenqoua) and other accessions ( Jarmet, Arjo white, and Chencha). The study revealed the potential of P. edulis starch for its application in food industries. However, the inherent variation due to environmental conditions on physicochemical properties of the starch needs further investigation. Practical Application Plectranthus edulis is cultivated in considerable amounts throughout Ethiopia, which makes it a valuable starch source. Due to its low tendency to retrograde, it could be applied in food industry as an equivalent for the current starch sources. Moreover, the low amylose content makes it preferable for an application in refrigerated foods as this unique quality trait prevents syneresis in end products during storage. Based on the significantly higher pasting temperature of the studied P. edulis starch extracts, it can form an alternative for potato starch, which is less suitable for its use in pasteurized foods. [ABSTRACT FROM AUTHOR]

March Online Cover: Botanical characteristics of different varieties of kudzu roots and leaves and scanning electron microscope images of three kudzu starches, from "Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch)" by Xuantong Duan, Yongmei Guan, Huanhuan Dong, Mei Yang, Lihua Chen, Hua Zhang, Abid Naeem, and Weifeng Zhu 1048. [ABSTRACT FROM AUTHOR]

Three forms of confections containing black raspberries (BRB) powder were developed to provide controlled release of phytochemicals for oral disease prevention. Our objective was to investigate the impact of varying confection matrices on the release rate of BRB phytochemicals. Confections were developed and prepared. Textural properties of confections were analyzed, compared and correlated with the release rate of phytochemicals from BRB confections with in vitro dissolution test. In the results, BRB content reached 22% in hard candy and pectin-based confections and 40% in starch-based confections, respectively. Pectin- and starch-based confections retained >93% of its original anthocyanins after processing while hard candy had 59%. Starch confections showed higher G' in rheological analysis and higher hardness but lower cohesiveness and springiness in textural profile analysis than pectin confections ( P < 0.05). The confection types showed different microstructure with scanning electronic microscopy (SEM). Corresponding to their physicochemical properties, confections showed fast (hard candy), intermediate (pectin confections), and slow (starch confections) release rates with a final releasing time of 90, 150, and 540 min in dissolution studies. Three confections were rated between neither like nor dislike to like slightly ( n = 60). Pectin confections had the highest overall acceptance (like slightly) and 62% of subjects rated this type of confection as the most liked ones. These results indicate that delivery matrix could modulate the phytochemical release rate from BRB confection and also influence sensory preference. [ABSTRACT FROM AUTHOR]

The effect of an antifungal culture of Lactobacillus plantarum to be used in the storage at refrigeration temperature of fresh black truffles was examined. The strain was selected among 29 lactobacilli isolated from foods and evaluated for their viability and acidification activity at 4 °C, as well as for their inhibitory activity against 11 Penicillium strains isolated from truffles stored at refrigeration temperature. Lb. plantarum 29 showed the ability to hold not only the growth of Penicillium isolated from truffles, but also that of P. digitatum DSM 2750, a green mold involved in the spoilage of truffles. The antifungal activity was observed in vitro and in situ, and the sensory characteristics of truffles were preserved during the cold storage. [ABSTRACT FROM AUTHOR]

June Online Cover: Scanning electron microscopic images, contour plots and gel electrophoresis results for solution blow spun gelatin nanofibers, from 'Solution Blow Spinning of Food-Grade Gelatin Nanofibers' by Fei Liu, Roberto J. Avena-Bustillos, Cristina Bilbao-Sainz, Rachelle Woods, Bor-Sen Chiou, Delilah Wood, Tina Williams, Wallace Yokoyama, Gregory M. Glenn, Tara H. McHugh, and Fang Zhong. p. 1402. [ABSTRACT FROM AUTHOR]

April Online Cover: SEMs and EM field distributions of silver nanofilm-coated anodic aluminum oxide SERS-active substrates, from 'Fabrication of SERS-Active Substrates using Silver Nanofilm-Coated Porous Anodic Aluminum Oxide for Detection of Antibiotics' by Jing Chen, Shaolong Feng, Fang Gao, Edward Grant, Jie Xu, Shuo Wang, Qian Huang, and Xiaonan Lu; p. N834. [ABSTRACT FROM AUTHOR]